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Miso Soup

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Pamela Salzman
Related tags
soups dairy free low carb nut free sugar free lunch
Nutrition per serving    (USDA % daily values)
CAL
75
FAT
9%
CHOL
0%
SOD
45%

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Ingredients for 4 servings

4 ¼ cups of water

1 (6-inch) piece kombu (dried kelp)

1 cup dried bonito flakes (optional, but delicious)

½ cup rehydrated wakame (soak according to package directions and chop, if necessary)

6 ounces firm non-GMO tofu, drained and cut into ½-inch cubes

4 Tablespoons organic and unpasteurized miso (I use white. But check labels if you need the miso to be gluten-free.)

¼ cup thinly sliced scallion greens

Shoyu or tamari to taste, if desired

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